Easy Gluten Free Dairy-Free Cinnamon Bread Recipe
I would love to share with you a mouthwatering Easy Gluten-Free Dairy-Free Cinnamon Bread recipe that will satisfy your cravings for a soft crumbed baked good for breakfast!The best part is that this sweet quick bread is baked to perfection in under 20 minutes and keeps well for a few days!The entire recipe, using almond butter and sugar free honey/or sugar free maple syrup contains 228 calories, 14 grams fat, 3.5 grams carbs, and 14 grams protein.If you divide into 8 slices as I have, one slice has 28.5 calories, 1.75 grams fat, 0.5 grams carbs and 1.75 grams protein.
Equipment
- 8 inch cast iron skillet or 8 inch square baking pan
- Whisk
- parchment paper
Ingredients
- 1/2 cup Almond Butter
- 2 Large Eggs
- 2 Tbsp Natures Hollow Sugar Free Honey Substitute or Sugar Free Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 1 Tbsp Ground Cinnamon
Instructions
- First thing to do is get your oven preheated to 325F and line an 8-inch cast iron skillet with parchment paper and set aside. If you do not have a cast iron skillet, an 8-inch square pan will work, just make sure you line with parchment paper or grease well with nonstick cooking spray. I prefer the parchment paper so I can lift it out of the pan to cut versus trying to scrape out of the pan.
- Start off by adding your wet ingredients of almond butter, eggs, vanilla, and sweetener to a large bowl. Whisk them very well until they are smooth and combined.
- Now add in your dry ingredients of sea salt, baking soda and cinnamon to the large bowl. Gently fold them in at first, then once they are moistened, start whisking vigorously to yield a smooth batter.
- Spread the batter out into the prepared pan and bake in your preheated oven for 15-20 minutes.
- When the time is up, shake the pan or skillet a little. If the batter jiggles, add it back in for an additional 5-10 minutes until it springs back in the center.
- Let it cool in the pan for a few minutes on a cooling rack.
- Now lift the cinnamon bread out of the pan and let it rest on a wire rack to cool completely. With a sharp knife, cut it into 8 triangles.
- Store any leftover cinnamon bread in an airtight container up to 3 days. Since this bread is so moist it will spoil quickly at room temperature. I recommend putting it in the fridge up to one week.
- You can also put the slices on a parchment paper lined baking sheet and freeze for 1 hour. After the flash freezing, wrap each slice in plastic wrap and put them in a freezer bag up to 2 months. To enjoy, let a slice or two sit at room temperature for 10 minutes to thaw.
Video
Notes
The entire recipe contains 228 calories, 14 grams fat, 3.5 grams carbs, and 14 grams protein.
If you divide into 8 slices as I have, one slice has 28.5 calories, 1.75 grams fat, 0.5 grams carbs and 1.75 grams protein.
For anyone following a Trim Healthy Mama plan, pair two slices with some greek yogurt for a light S breakfast or snack, or a Fuel Pull if your yogurt is fat free.
Nutrition
Calories: 28.5kcal
Tried this recipe?Let us know how it was!